The Steaming Pot - Easy vegetarian recipes from India

Packed with the zing of mustard, garlic and paprika, this zucchini cherry tomato curry is lip-smacking delicious.

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Sundal is a simple legume preparation from south India – a style of cooking in which boiled legumes are tempered with spiced oil and fresh coconut. The sattvic ingredient profile of sundal makes it a popular prasadam (i.e. blessed by the Gods) dish. During the nine days of Navarathri, south Indian homes traditionally offer sundal to their guests, prepared with a different legume each day.

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Pumpkin (kaddu) and red kidney beans (rajma) make a hearty, richly flavored kaddu rajma curry. Dry red chilies give it heat, tamarind lends it tang, jaggery balances it all.

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Wondering what to do with zucchini in Indian cooking? Here’s your answer! With each bite, dhania nimbu wali zucchini delivers a delightful lemony jolt to the senses. Green, light and tangy, with a quick tadka of Indian spices, this zucchini side dish is summer exemplified.

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Fresh raw mango mint chutney that’s especially good during summer. Mint helps to tackle tummy troubles that the heat brings in its wake (it’s even part of this popular OTC Ayurvedic antacid), and raw mango is a famed antidote for heatstroke.

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Zucchini is a godsend on days when you have little time to spend in the kitchen. The vegetable is as easy to chop as it is to cook. This zucchini tomato curry takes under 20 minutes from getting the vegetables out of the fridge to having it ready to gobble up. And it tastes wonderful!

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